Tasty Planner - Recipe - Gyoza Japanese Potstickers by Ladyjen24

Instructions

Bring a pot of salted water to boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove and drain throroughly.

In a medium bowl, combine the ground pork, cooked cabbage, green onion, ginger, egg, soy sauce, chili oil and sesame oil.

lay a gyoza wrapper in front of you. Wet all edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semi-circle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.

To cook, heat 1 tablespoon of oil in a heavy frying pan over medium-high to high heat. Add 12-15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.

Add 1/2 cup of water to the pan. Cover dumplings and cook until the water is absorbed (5-7 minutes). Continue same process with the rest of the gyoza.

We found that it was a little difficult with the traditional gyoza wrappers, so we used egg roll wrappers, which were larger, and just did fewer potstickers.